Are there times when you are more sensitive to particular flavors than at other times>

I found one day that I tasted ginger in a favorite brand of liverwurst. It was a revelation. I then started adding ginger to my liver pate recipe and it was a wonderful addition.

Today, as I was eating a Snickers bar, I tasted cinnamon. Bit after bite, I tasted it in the nougat. I've never tasted it before, but it's there and really is an important component of the flavor profile of Snickers, though not a pronounced flavor.